Vietnamese Food Recipes For Shrimp Balls

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Shrimp Balls

Makes 12-14 balls

Ingredients

3 drops rice wine or dry sherry
Salt and black pepper, to taste
1 teaspoon sugar
55g pork fat, minced
225g shrimp or shelled prawns
1 dessertspoon finely ground peppercorns
1 small brown onion, finely chopped
225g pork mince
1 dessertspoon fresh dill or parsley, chopped
1 small red chili, seeded and finely chopped (optional)
1 chicken stock cube
Handful breadcrumbs
1 egg, beaten
Vegetable oil for deep-frying and handling

To Garnish

Lettuce leaves, fresh coriander leaves and pared carrot strips

Method for Cooking Shrimp Balls:

Combine drops of wine, pork fat, black pepper, sugar and little salt in a bowl. Sit bowl in another bowl of hot water to melt the fat.
Chop shrimps or prawns very finely until mushy. Place in a bowl. Add peppercorns and a little extra salt and pepper.
Fry onion until transparent, drain oil and add onion to pork mince. Combine, add shrimps and dill or parsley and/or optional chili with shrimps and pork fat.
Crush stock cube finely and mix with breadcrumbs. Work some oil into your hands, form walnut0sized balls from the shrimps mix and dip each ball in beaten egg and then in breadcrumbs mix. Deep-fry in oil in a wok or pan until golden. Drain on kitchen paper and serve on a plate layered with lettuce. Top with coriander leaves and strips of pared carrot.

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Last Updated: 08/01/12